Put the pretzels in a large Ziploc bag (let as much air out as possible) and break them down into fine crumbs using a rolling pin. Put crumbs into a bowl with the melted butter and the sugar and mix till they all stick together. Line a 9" spring pan and pressing down tightly. I used my flat-bottomed 1-cup measuring utensil to get a flat, even surface. Set aside.

Beat your cream cheese with with a hand mixer and add your eggs one at a time adding some sugar in between. Add the extra yolk while you continue beating until smooth. Add your zest, juice, sour cream and liquors. Follow up by adding the flour. Spoon the mixture into your pie crust and smooth it out. Put your pan into the center rack of your oven and bake for 1 hour.

Remove your pan and place on a cooling rack (which, as I have mentioned before, you may have to fashion yourself if you don't have one).

Allow to cool and settle some (about 20 minutes) and poke your way around between your crust and the tin gently with a butter knife or one of those things that bakers use to spread frosting. Next, pop the spring on your tin and remove the outter piece. Wrap your cake in plastic wrap and pop in the fridge over night.

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The CrOOK BOOK is a collection of recipes that I've lifted from other sources and other chefs/cooks. The recipes have been changed or tweaked to suit my own liking with successful results and are ready to be followed by you.